Vegan Breakfast Burrito

September 2, 2018

We get asked for a lot of different recipes almost daily, but one suggestion we get more than any other is vegan meal prep. Full disclaimer, I suck at meal prep. I have tried time and time again to make a meal prep that I didn’t get sick of after two days. So when people kept asking for this type of video, we kept pushing it back – knowing we couldn’t do it well enough. Instead of continuing to push it off, we decided to start small – breakfast!

I’ve tended to have better luck with breakfast meal prep. A delicious batch of overnight oats or chia seed pudding is something I never get sick of. We have done both these recipes before so we aimed for something different – breakfast burritos.

A good breakfast burrito is a thing of sheer beauty. A delicious mixture of tofu scramble with melt-y vegan cheese, vegan tempeh bacon, and home fries all wrapped in the perfect whole wheat tortilla. Everything delicious about breakfast in a single wrap. Could you ask for any more?

This recipes makes the perfect amount of each component for five packed burritos. One for each work day – which means you don’t have to worry about what you’ll eat for breakfast all week. These can be microwaved from frozen for 3 minutes, flipped halfway through or baked at 350F for 30-40 minutes. Baking them takes longer, but can easily be placed in the oven while you get ready for the day.

We made our home fries in one of our favourite appliances – an air fryer! For this recipe we used the T-Fal Acti-Fry because it has the built in turning paddle. However we also love the Magic Chef XL Air Fryer – which would work just as good! Use code TWOMARKETGIRLS upon checkout for your Magic Chef XL Air Fryer to receive 25% off.

Vegan Breakfast Burritos

When on the run breakfast often gets skipped, this breakfast burrito is the perfect solution. Pop them in the microwave or oven you'll have a delicious tofu scramble, tempeh bacon, and potato packed breakfast.

Prep Time40mins

Cook Time20mins

Total Time1hr

Course: Breakfast

Cuisine: Burrito, Meal Prep, Mexican

Servings: 5burritos

Ingredients

5whole wheat tortillas

1/2cupsalsa

Tofu Scramble

1blockfirm tofu

10dried mushrooms

2cupsboiling water

1cupkale, roughly chopped

1tspturmeric

1tspsmoked paprika

1tspgarlic powder

1tsponion powder

1tspcumin

2tspnutritional yeast

1tbspsesame oil

2tbspsalsa

1/2cupvegan cheddar cheese shreds

1tspblack salt

Home Fries

2largeyellow potatoes, diced

1tspsesame oil

1tspsmoked paprika

pinchsalt & pepper

Tempeh Bacon

1/2blocktempeh, thinly sliced

1/4cupapple cider vinegar

2tbspsoy sauce

1tspliquid smoke

1tbspgarlic powder

1tspchili flakes

1tspmaple syrup

Instructions

To begin rehydrate the dried mushrooms by soaking them in the boiling water for about 15 minutes. Do not drain the water as it will be used later in the recipe.

To make the home fries, dice the potatoes into small cubes and place in a bowl. Add to the potatoes the sesame oil, smoked paprika, and salt and pepper and mix until all incorporated. Add to an air fryer and fry for about 20 minutes (depending on your air fryer model).

To prep the tempeh bacon add apple cider vinegar, soy sauce, liquid smoke, garlic powder, chili flakes, and maple syrup to a bowl and mix. Add in the sliced tempeh and marinate for about 10 minutes.

Prep tofu scramble by crumbling the tofu into a small bowl, set aside. Roughly chop the dehydrated mushrooms and kale and set aside. Prepare the spice mix by combining tumeric, smoked paprika, garlic powder, onion powder, cumin, and nutritional yeast in a small bowl. Add dried mushroom liquid until its a smooth paste (about 3-4 tsp).

To cook the tofu scramble add sesame oil in a cast iron pan and sautee dried mushrooms for a couple minutes until they start to get golden. Add in the crumbled tofu and stir around until golden brown, about 3-5 minutes. Add in the spice paste and salsa and stir to coat. Sprinkle the vegan cheese on top and cover with lid to melt. Once melted mix in the cheese and add kale, place lid on to steam - you may need to add a couple tsp of mushroom liquid to allow the kale to steam. Once steamed stir in and sprinkle with black salt and mix. Turn off heat and allow to cool.

To cook the tempeh bacon, place marinated tempeh on a warm frying pan and cook until golden brown on both sides. You can brush with extra marinade throughout the cooking process. Once cooked set aside to cool.

Construct the burritos starting with a layer of tofu scramble, some salsa, home fries, and topped with slices of tempeh bacon. Roll and wrap each in tin foil. Eat immediately or freeze for cooking later. You can reheat in the microwave for 3 minutes per burrito (flipping halfway) or in the oven preheated to 350F for 30 minutes (flipping halfway through).